If you're after a pancake that's rich and buttery but light and fluffy too...
Paul West has a secret trick. It's the butter in the batter.
When Paul whips up a pancake breakfast one autumn morning on (watch tonight at 6pm, then on ) it's a pretty simple recipe: 150 grams of flour sieved with a teaspoon of baking powder; crack in an egg and slowly work in a cup of milk.
"It's best to be very gentle, you don’t want to overwork the gluten that’s in the batter, because you want nice light fluffy pancakes," says Paul.
We can't all use eggs from our own hens and milk from our cow, but we can all mimic the really crucial bit of the process. After letting the batter rest for half an hour, Paul gets to the secret ingredient: taking the batter-next-level by adding a bit of melted butter.
The dob of melted butter is stirred in - again, be gentle - to enrich the batter, and then you can get on with the cooking, flipping, stacking and eating!
Paul served his with farm-grown tamarillos.
Source: River Cottage Australia
